So, in a burst of ambition, my husband hard boiled half a dozen eggs today. It gave him something to do I suppose.
There are four left (he used two on a salad) and I plan to use two of them to make me some Deviled Eggs for my dinner.
I was wondering what some of you guys make your Deviled Eggs with. Mine is pretty straightforward and boring - much like myself. Mayo, finely chopped onion, a little sugar, a little celery salt, a little vinegar, a little yellow mustard, and paprika sprinkled on top. I might go absolutely crazy and put a chopped bit of pimiento stuffed green olive on top. but I’m not sure I’m ready for that much of a kitchen breakout.
My wife and I despise sweet relish or any sugar in ours.
ETA: I don’t want to be one of those people who engages in unnecessary hyperbole in a food thread. Suffice it to say, we are very disappointed to encounter sweet deviled eggs and will politely pass on seconds.
I grew up with them fairly simply, and that’s how I tend to like them: mayo, mustard, black pepper, salt, bits of real bacon, sprinkled with paprika. Not sure I’ve ever had them with sugar or sweet relish, but I’m sure I would not like that, unless it was only the very lightest touch of sweet relish.
Don’t toss the yolks! Give them to meeeeeeeeeeeeeeeeeeeeeeeeeee!
Alternately, do about half the yolks as suggested above, and then you have extra yolks for the filling for the other half, thus giving you nice tall mounds of filling.
For the OP: I make mine roughly like yours, except I often add some horseradish to the mixture. I tried adding finely chopped capers once: made the filling look like hell (an unappetizing muddy-green color) but tasted great. So don’t add capers if they’re for company/potlucks, but if you like capers and are making devilled eggs just for your own sweet self, I highly recommend it.
You people say simple and then you put so many things into it. Mom’s traditional recipe was mayo, pickle relish, and maybe a splash of the pickle juice if the yolks were still dry.
I don’t like the pickle relish, so I leave that out. That leaves mayo. If it’s mostly me eating them, I’ll add garlic. If I want to be fancy, I’ll skip the garlic and add masago or tabiko roe.
Mayo. Just mayo.
I cut the eggs in half the short way and throw out the flimsy top part so I have twice as much yolk in the nice thick and stable bottom part of the white.
Mayo, finely chopped onion, a little sugar, a little celery salt, a little vinegar, a little yellow mustard, and paprika sprinkled on top. I might go absolutely crazy and put a chopped bit of pimiento stuffed green olive on top. but I’m not sure I’m ready for that much of a kitchen breakout.